Chorizo and Potato Galette with Green Olives
Finger food is the perfect choice for any party. A unique twist are “pocket pies” that are easy to tote for a pot luck party, game watching or holiday entertaining. Pamela Clark, cookbook author of Pocket Pies: Mini Empanadas, Pasties, Turnovers & More has loads of recipes from savories to sweet. The beautifully photographed cookbook offers endless ideas. We like Chorizo and Potato Galette with Green Olives, Smoked Salmon Vol-au-Vents followed up by her most perfect Tiramisu.
Chorizo and Potato Galette with Green Olives
Makes 4 servings
2 sheets puff pastry
2 tablespoons olive oil
2 cloves garlic, chopped finely
½ teaspoon sweet paprika
2 teaspoons coarsely chopped fresh rosemary
2 small unpeeled potatoes
4 ounces cured chorizo sausage, sliced thinly
¼ small red onion, sliced thinly
⅓ cup roasted pepper strips
¾ cup drained marinated green olives
¼ cup fresh flat-leaf parsley leaves
Preheat oven to 425°F. Line two cookie sheets with parchment paper. Place pastry on trays. Combine oil, garlic, paprika and rosemary in small bowl. Brush half the oil mixture over pastry, leaving a ½-inch border.
Slice potatoes thinly using mandolin or V-slicer. Top pastry pieces with single layer of potato; brush with remaining oil mixture; season.
Bake 10 minutes. Top with chorizo, onion and peppers; bake about 10 minutes or until pastry is crisp.
Top galettes with olives and parsley.
